If you adore classic desserts that bring joy with every bite, you have to try this Strawberry Shortcake with Homemade Biscuits and Whipped Cream Recipe. It’s a timeless treat that combines the sweetness of ripe strawberries, the tender flakiness of homemade biscuits, and the cloud-like softness of freshly whipped cream. Whether you’re celebrating a special occasion or simply craving a delightful dessert, this recipe delivers layers of flavor and texture that feel fresh, comforting, and downright irresistible.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each one plays a vital role in creating the perfect balance of sweetness, freshness, and texture in your strawberry shortcake. From the juicy strawberries to the flaky biscuits and fluffy whipped cream, every element shines on its own and shines even brighter together.
- Strawberries: Ripe, quartered strawberries are essential for juicy, naturally sweet flavor.
- Lemon juice: Adds a bright citrus note and helps macerate the strawberries for extra juiciness.
- Lemon zest: Infuses the biscuits with a fresh and fragrant citrus aroma.
- Granulated sugar: Used in both the strawberries and biscuits to balance tartness and enhance sweetness.
- All-purpose flour: The base of the biscuits, providing structure while keeping them tender.
- Baking powder: Gives the biscuits a lovely lift and fluffiness.
- Kosher salt: A pinch that enhances all the other flavors.
- Cold unsalted butter: Cut into the flour for flaky layers in the biscuits.
- Cold heavy cream: Used both in the biscuit dough for richness and whipped for the luscious topping.
How to Make Strawberry Shortcake with Homemade Biscuits and Whipped Cream Recipe
Step 1: Macerate the Strawberries
Start by tossing your quartered strawberries with 1/4 cup of granulated sugar and fresh lemon juice. This simple step helps the berries release their natural juices, creating a sweet, syrupy mixture that adds moisture and vibrant flavor to every bite. Letting the strawberries sit while you prepare your biscuits makes the flavor really shine.
Step 2: Prepare the Biscuit Sugar
Next, mix lemon zest with 1/4 cup granulated sugar in a large bowl and rub them together with your fingers until the sugar smells wonderfully fragrant. This fragrant sugar not only sweetens your biscuits but also adds a subtle zing from the lemon zest that lifts the whole dessert.
Step 3: Combine Dry Ingredients
To the fragrant sugar mixture, add your flour, baking powder, and kosher salt. Stir to combine until everything feels evenly mixed. This ensures a balanced rise and perfect texture in your biscuits.
Step 4: Cut in the Butter
Here’s the magic behind flaky biscuits: cold butter! Add your cubed butter to the flour mixture and use your fingers to rub the butter into the flour until it resembles rough pea-sized crumbs. The cold butter melts as the biscuits bake, creating those irresistible layers.
Step 5: Add Cream and Mix
Pour in the cold heavy cream and mix gently with a fork just until a sticky dough forms. Be careful not to overmix—this keeps the biscuits tender and soft.
Step 6: Shape and Bake the Biscuits
Use a spoon or ice cream scoop to form 8 large mounds of dough on a parchment-lined baking sheet, spacing them about 2 inches apart. Sprinkle the tops with a teaspoon of sugar for a touch of sparkle and sweetness. Bake at 400°F for about 15 to 20 minutes until golden brown and puffed up. Let them cool slightly—they are heavenly warm, but the shortcake assembly goes smoother with a bit of cooling.
Step 7: Make the Whipped Cream
While the biscuits bake, whip cold heavy cream and sugar on medium-high speed until stiff peaks form. This fluffy, sweet cream is the perfect contrast to the bright strawberries and crumbly biscuits.
Step 8: Assemble Your Shortcakes
Carefully split each biscuit in half. Spoon generous amounts of the macerated strawberries with their luscious juice over the bottom halves, then add a generous dollop of your homemade whipped cream. Crowning these layers with the biscuit top finishes the masterpiece. Serve immediately for the best texture and flavor experience.
How to Serve Strawberry Shortcake with Homemade Biscuits and Whipped Cream Recipe
Garnishes
To elevate this dessert even further, fresh mint leaves or a light dusting of powdered sugar make for beautiful, aromatic garnishes. You can also add a few whole strawberries perched on top for a rustic yet elegant finish that makes each serving look picture-perfect.
Side Dishes
This strawberry shortcake pairs wonderfully with a cup of freshly brewed tea or a chilled glass of sparkling rosé. For a brunch spread, serve alongside lemony yogurt or simple vanilla ice cream to complement the dessert’s rich and fruity notes.
Creative Ways to Present
Try serving this Strawberry Shortcake with Homemade Biscuits and Whipped Cream Recipe in individual glass parfaits for a layered, visually stunning dessert. You can also create mini shortcakes using small biscuit cutters for bite-sized treats perfect for parties or afternoon tea gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any shortcakes leftover, keep the biscuits and strawberries separate from the whipped cream to maintain freshness. Store biscuits in an airtight container at room temperature for up to two days, and keep the strawberries refrigerated in a covered bowl.
Freezing
You can freeze the biscuits before assembling the shortcake. Wrap them tightly in plastic wrap and place in a freezer-safe bag, then freeze for up to one month. Thaw at room temperature, warm slightly, then assemble with fresh strawberries and whipped cream for a quick dessert fix.
Reheating
To warm the biscuits, simply pop them into a preheated oven at 350°F for 5 to 8 minutes. Avoid using a microwave as it can make the biscuits tough rather than soft and flaky.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the best texture and flavor, you can use frozen strawberries if fresh ones aren’t available. Just be sure to thaw and drain excess liquid to avoid making your shortcake soggy.
What can I substitute for heavy cream in the biscuit dough?
If you don’t have heavy cream on hand, you can use whole milk mixed with a bit of melted butter, but the biscuits may not be quite as rich or tender.
How long does the whipped cream last once made?
Homemade whipped cream is best used the same day it’s made. You can store it in the refrigerator for up to 24 hours but it may start to separate or lose volume, so giving it a quick stir before serving helps.
Can I make the biscuits ahead of time?
Yes, you can bake the biscuits a day in advance. Store them in an airtight container and warm slightly before serving to bring back that fresh-baked softness.
How can I make this recipe vegan or dairy-free?
For a dairy-free twist, try using plant-based butter and coconut cream to whip instead of heavy cream. Keep in mind that textures and flavors will vary slightly, but it’s a delicious alternative for dietary preferences.
Final Thoughts
This Strawberry Shortcake with Homemade Biscuits and Whipped Cream Recipe is a celebration of simple ingredients turned extraordinary. Whether you’re new to baking or a seasoned enthusiast, this dish invites you to savor seasonal sweetness in the most delightful way. I promise once you try it, it will become a beloved staple in your dessert repertoire. Go ahead, gather your strawberries and get ready for a truly unforgettable treat!
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Strawberry Shortcake with Homemade Biscuits and Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Shortcake recipe features tender, homemade biscuits layered with juicy, macerated strawberries and freshly whipped cream. Perfectly sweet and refreshing, this dessert is easy to prepare and ideal for spring or summer gatherings.
Ingredients
Strawberries
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons)
Lemon-Sugar Biscuit Dough
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Macerate the Strawberries: In a large bowl, toss the quartered strawberries with 1/4 cup granulated sugar and the juice of one lemon. Set aside to macerate and become juicy while you prepare the biscuits.
- Prepare Biscuit Sugar: Line a baking sheet with parchment paper and preheat the oven to 400°F. In a large bowl, combine the lemon zest and 1/4 cup granulated sugar. Rub them together with your fingers until the sugar is fragrant.
- Combine Dry Ingredients: Add the flour, baking powder, and kosher salt to the lemon-sugar mixture and stir together with a fork until well combined.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles pea-sized crumbs.
- Add Cream and Mix: Drizzle in the cold heavy cream and gently mix with a fork just until a sticky dough forms. Avoid overmixing to keep the biscuits tender.
- Shape the Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 large, tall mounds. Place them two inches apart on the prepared baking sheet. Sprinkle the tops with the remaining 1 teaspoon of sugar.
- Bake the Biscuits: Bake in the preheated oven for 15 to 20 minutes, until the bottoms are deeply golden and the tops are lightly browned. Remove and let cool slightly.
- Make Whipped Cream: In the bowl of a stand mixer with the whisk attachment, or a large bowl with a hand mixer, beat the 1 1/2 cups cold heavy cream and 2 tablespoons sugar on medium-high speed until stiff peaks just form, about 90 seconds. Be careful not to overwhip.
- Assemble the Shortcakes: Carefully split the warm biscuits in half. Spoon the macerated strawberries and their juices over the bottom halves, add a generous dollop of whipped cream, then top with the biscuit halves. Serve immediately for best texture and flavor.
Notes
- Use cold butter and cream to ensure flakier biscuit texture.
- Do not overmix the dough to avoid tough biscuits.
- For extra flavor, you can add vanilla extract to the whipped cream.
- Strawberries can be macerated for up to 1 hour before assembling to deepen the flavor.
- The biscuits are best enjoyed fresh but can be reheated briefly in the oven if made ahead.
